Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts
Monday, 31 October 2011
Sunday, 30 October 2011
DRINKS: Halloween Cocktails
Here are four easy to make cocktails for Halloween!
Shake with ice, strain into a highball glass.
Mix with ice and strain into a shot glass.
Shake with ice and strain into a cocktail glass.
Shake over ice, Strain into a shot glass.
Ghostbuster
Equal parts: Bailey's Irish Cream, Kahlua, VodkaShake with ice, strain into a highball glass.
Ghostbuster Shooter
Equal parts: Creme de Menthe, Tia Maria, VodkaMix with ice and strain into a shot glass.
The Ghosty
2 parts Vodka to 1 part Creme de CacaoShake with ice and strain into a cocktail glass.
Purdue Ghostbuster
Equal parts: Key Lime Cream Liqueur, Vodka plus a splash of Seven UpShake over ice, Strain into a shot glass.
Thursday, 27 October 2011
RECIPE: Pumpkin Pie
As it's Halloween on Monday here's a spooktacularly simple Pumpkin Pie recipe.
Ingredients
Pastry
Use ready-made SweetShort Crust Pastry or ready-baked case (why waste time?)
- 23cm diameter, 4cm deep
Filling
Pumpkin flesh - 450g cut into 2.5 cm cubes
2 eggs
1 egg yolk (in addition to the other 2 eggs)
Soft dark brown sugar - 75g
Double Cream - 275 ml
1/2 teaspoon each of the following spices: cinammon, nutmeg, cloves, ginger
Preparation
* Pre-heat oven: 180C/350F/Gas mark 4
* Steam the pumpkin then sieve to remove excess water and turn pumpkin into a purée
* Whisk eggs and yolk together
* Put sugar, spices and cream in a pan and bring to near simmering - quick whisk - pour over eggs - whisk again
* Add pumpkin and whisk everything together
* Pour mix into pastry case
Cooking
Bake for 35 - 40 minutes
Cool then chill in fridge
Serve with créme fraïche.
Ingredients
Pastry
Use ready-made SweetShort Crust Pastry or ready-baked case (why waste time?)
- 23cm diameter, 4cm deep
Filling
Pumpkin flesh - 450g cut into 2.5 cm cubes
2 eggs
1 egg yolk (in addition to the other 2 eggs)
Soft dark brown sugar - 75g
Double Cream - 275 ml
1/2 teaspoon each of the following spices: cinammon, nutmeg, cloves, ginger
Preparation
* Pre-heat oven: 180C/350F/Gas mark 4
* Steam the pumpkin then sieve to remove excess water and turn pumpkin into a purée
* Whisk eggs and yolk together
* Put sugar, spices and cream in a pan and bring to near simmering - quick whisk - pour over eggs - whisk again
* Add pumpkin and whisk everything together
* Pour mix into pastry case
Cooking
Bake for 35 - 40 minutes
Cool then chill in fridge
Serve with créme fraïche.
QUIZ: Halloween Books
The Guardian website has a fun little quiz about spooky books...
See how you do.
I didn't do well. Just 5/10!
Click here to take the quiz.
See how you do.
I didn't do well. Just 5/10!
Click here to take the quiz.
Tuesday, 25 October 2011
BOOKS: Kindle update
I now have 3 books available on Kindle.
Things That Go Bump In The Night - A Collection of Poetry for Hallowe'en
A selection of classic poetry for Hallowe'en.
All You Have To Do Is Listen
Original poetry linked to the subject of music.
Snow Angels
A children's Christmas fantasy ideal to read to little ones at bedtime.
Things That Go Bump In The Night - A Collection of Poetry for Hallowe'en
A selection of classic poetry for Hallowe'en.
All You Have To Do Is Listen
Original poetry linked to the subject of music.
Snow Angels
A children's Christmas fantasy ideal to read to little ones at bedtime.
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